The Federalist's Macaroni and Cheese

8 c. uncooked rigatoni

2 c. grated cheddar cheese

2 c. grated Gruyere cheese

2 c. semi-soft goat cheese

2 c. grated parmesan cheese

2 c. heavy cream

1/2 lb. (1 c.) butter

1/2 c. unbleached flour

4 c. sun-dried tomatoes, thinly sliced

1/2 c. diced chives

1/2 c. chopped parsley

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and shock in ice water to prevent overcooking. Drain again and set aside.

In a saucepan over low heat, combine the cheeses (reserve a small portion of the cheddar, Gruyere and parmesan for later use) with the heavy cream. Stir until the cheeses have melted.

In a saute pan, melt the butter. Add the flour and stir to thicken into a roux.

In a mixing bowl, combine the cheese mixture, tomatoes, chives, parsley and roux. Coat the bottom of a large baking pan (one hotel pan or two 11-by-13-inch pans) with this mixture. Layer cooked pasta over the top. Continue layering the sauce and pasta, coating the top with sauce, and sprinkling with the reserved cheese.

Bake at 375 degrees for 15-20 minutes, or until the top is browned.

Makes 8 entree servings or 16 side-dish servings.